«Even the salad needs some magic … because what we miss is the magic!! Add it and you will not regret it… »

 

FRESH ICEBERG SALAD WITH CHICKEN, BACON, PARMESAN AND SWEET MUSTARD SAUCE

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  • 1 tablespoon sugar
  • 30ml olive oil
  • 60ml sunflower oil
  • 1 pinch of salt
  • ¼ onion
  • 1 green pepper
  • 2 tablespoons mustard
    Mash all the ingredients (except the oils) and add the olive oil and sunflower.

SALAD

  • ½ iceberg
  • 200gr Chicken breast
    3 slices of bacon
    50gr parmesan cheese

We smear the chicken breast after it has been salted and we cook it in a preheated oven at 180° C for ≈20 minutes until it is ready. Bake the bacon, rub the parmesan, wash the iceberg and cut it to a moderate size.

Mix in a basin / ice bowl, the iceberg sauce, the sweet mustard sauce and the parmesan. Place them on a plate and add the bacon and chicken breast (which we have cut into slices).

GREEN SALAD WITH WALNUT, CASHEWS AND WHITE BALSMARK

Vinaigrette
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  • 1 teaspoon mustard
  • 1 teaspoon honey
  • 1 pinch of salt
  • 30ml olive oil
  • 60ml sunflower oil
  • 30ml white balsamic vinegar

Beat all the ingredients to get a thickened sauce (vinaigrette)

SALAD

  • ½ green apple
  • 80gr cashews (coarsely cut)
  • French salad 50 gr
  • 50gr lollo rosso
  • 50g iceberg

Wash and dry the French salad, lollo rosso and iceberg. Cut them in moderate size and mix them in a bowl along with apple (cut into small sticks) and cashew nuts. Then, pour in the vinaigrette and mix lightly. Finally, place it on a plate and serve.

Bon appetit !

«Add a little love or a bit moe, whatever you have… because as we said, it is important to love…»

Olga
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